Età
7Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Giuseppe
dal 2017
Visiting Panettone day shop in Italy
Caratteristiche
Giuseppe is born 13.04.2017 started as liquid starter but soon he became stiff Lievito Madre to be used for Panettone production. He got name to honour our teacher Giuseppe which is well knowns Italian technologist from Venice specialised in all kind of sourdough.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
- g 100
- g 150
- g 55
1
100g mature sourdough (tap water we need this bacteria)
g 100
2
150g flour (15g protein)- Panettone Z flour
g 150
3
Tap water - had bad experience with bottled water learned that sourdough need all bacteria from tap water.
g 55
Metodo di lavorazione
1
Started with fermented apple
Result
Panettone
